It’s time to try a different kind of soup– one that is unique in flavor– and one that you’d find as an option on a restaurant menu. Toss aside your chicken noodles and your clam chowders. It’s time to try this recipe for Mexican Meatball and Salsa soup! You’ll appreciate the simple, hearty flavors in this soup– with plenty of protein and a little tortilla crunch garnish. This soup can be considered a meal, not a side-dish or starter.
How to make Mexican Meatball and Salsa Soup:
The full, printable recipe is at the end of this post.
Make the tortilla strips. Toss corn tortilla strips with oil, and then bake until crispy. Make the meatballs. Combine ground beef, rice and spices. Shape into meatballs and bake for 10 minutes. Assemble the soup. In a Dutch oven, sauté onion, celery, carrot and garlic. Add salsa, water and chicken broth. Bring to a boil. Add rice and meatballs. Simmer for 20 minutes. Stir in the corn. If the soup needs more liquid, add more chicken broth.
To serve, ladle individual servings and top with shredded cheese and tortilla strips. Enjoy!
Here are a few more soup recipes you might like to try:
Easy French Onion Soup Ina Garten’s Italian Wedding Soup Sausage and Tortellini Soup Easy Lentil Soup Creamy Chicken and Rice Soup
